I didn’t have mushrooms or broccoli in hand, so I thought being creative was key! I’m trying it with fresh green beans and carrots.
I used cream of broccoli and mushroom instead of the milk.
I also added some bow tied pasta in it. (Keeping the recipe as a base!) as I had the other ingredients..
From what I’ve tried before putting in the oven it was delicious!
I love your recipes because I can be creative with things I have on had!
Will be posting after it’s been baked and served for dinner!
This was rather simple to make, yet the flavor was outstanding! I substituted foraged morels for the mushrooms and leftover brie cheese for the cheddar. I'm not sure what difference that made, but this was such a tasteful meal. I didn't steam the broccoli at all - it was fresh from the garden and with the heat from stirring into the sauce and the oven cooking, it was done enough. I can't say enough about this recipe! The only thing I might change - the 9x13 pan seemed larger than needed.
Excellent recipe! This one is a great "all in one" dish with protein & veggies together all in one delicious casserole. It's a comfort classic, but updated to be on the "lighter" side. The only change I made was to stir in raw broccoli in lieu of steamed (I highly recommend you do this for nice tender-crisp veggies). I subbed out 2% milk for 1% (no issues noted). The end result was fantastic and I will be making this one over and over again (esp in the winter when veggies are hard to come by and you really want comfort classics). Enjoy!